Looking for a warm, comforting meal that comes together in no time? How about a delicious bowl of Vegan Garlic Chickpea Soup? This recipe is a game-changer for busy individuals or family cooks who want to serve up healthy, flavorful dishes without spending hours in the kitchen.
This rich and velvety soup is packed with roasted garlic flavor, creamy coconut milk, and protein-packed chickpeas. Imagine cozying up with a bowl of soup that warms not only your belly but your soul! It’s the perfect choice for chillier evenings or whenever you need a nourishing hug in a bowl.
Why should you make this soup? It’s quick, uses uncomplicated ingredients, and is easy to prepare, making it an excellent option for meal prep. Plus, it’s a fabulous plant-based dish for anyone, whether you’re vegan, vegetarian, or just love good food!
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Vegan Garlic Chickpea Soup
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions of Vegan Garlic Chickpea Soup
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the cumin, allowing it to toast for another minute until fragrant.
Add the chickpeas and vegetable broth, bringing the mixture to a gentle simmer.
Pour in the coconut milk and season with salt and pepper to taste. Let it simmer for another 10 minutes.
Blend the soup using an immersion blender until you reach your desired consistency. You can also transfer the soup to a blender in batches if you prefer it completely smooth.
Taste and adjust seasoning, then serve hot, garnished with fresh parsley.
Tips for Success
- Don’t skip sautéing the onions and garlic; it deepens the flavor remarkably.
- Use full-fat coconut milk for an extra creamy texture that makes this soup irresistible.
- Blend in batches if using a regular blender to avoid any messy spills.
Substitutions & Variations of Vegan Garlic Chickpea Soup
To Make It Vegan/Gluten-Free: This recipe is already vegan! Ensure your broth is gluten-free for those dietary needs.
Variations: Try adding a squeeze of lemon juice for brightness, or toss in some spinach for added greens. You could also swap in white beans for a delightful twist and extra protein.
Storage Instructions of Vegan Garlic Chickpea Soup
Refrigerator: Store any leftovers in an airtight container for up to 5 days.
Freezer: This soup freezes beautifully! Keep it in a freezer-safe container for up to 3 months.
Make-Ahead: Prep your ingredients the day before to save time chop your onions and garlic, and rinse your chickpeas ahead of time.
Frequently Asked Questions (FAQ) of Vegan Garlic Chickpea Soup
Can I use dried chickpeas instead of canned? Yes, but you’ll need to soak and cook them first before adding them to the soup.
How can I make the soup spicier? Add a pinch of red pepper flakes during the sautéing step for a kick!
Is this recipe easy to double? Absolutely! Just double the ingredients and use a larger pot.
Conclusion
This Vegan Garlic Chickpea Soup is a delightful way to nourish yourself and those you love. With its incredible taste and ease of preparation, it could easily become a weekly go-to. So why not give it a try? Your kitchen will be filled with heavenly aromas, and your taste buds will thank you! Don’t forget to share your thoughts and star rating after you make it!
Print
Vegan Garlic Chickpea Soup
A warm and comforting vegan garlic chickpea soup that comes together in just 30 minutes, perfect for a quick meal or meal prep.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- Stir in the cumin, allowing it to toast for another minute until fragrant.
- Add the chickpeas and vegetable broth, bringing the mixture to a gentle simmer.
- Pour in the coconut milk and season with salt and pepper to taste. Let it simmer for another 10 minutes.
- Blend the soup using an immersion blender until you reach your desired consistency. You can also transfer the soup to a blender in batches if you prefer it completely smooth.
- Taste and adjust seasoning, then serve hot, garnished with fresh parsley.
Notes
Don’t skip sautéing the onions and garlic; it deepens the flavor remarkably. Use full-fat coconut milk for an extra creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan